Mariscos El Nuevo Nayarit

Inspector's notes

Observed raw bacon stored above ready-to-eat cabbage and cucumbers in the walk-in cooler and observed raw steak and raw shrimp above cooked chicken wings and salsa in a reach-in refrigerator. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy fly presence all throughout the kitchen. Discussed with person in charge to seek pest control services to mitigate the fly problem. Person in charge will seek out licensed pest control services. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping cloths stored dry on cutting boards throughout the kitchen. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved sanitizer concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spoon stored in room temperature water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food scraps all throughout the kitchen as well as grease on the floor and walls in the fryer area. Also observed food scraps and grease on other walls in other areas in the kitchen. Observed lint and dust on ceiling tiles directly above food prep areas. Discussed with person in charge to clean more frequently. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed a back door that had a crooked/bent latch such that the back door does not fully close, leaving a 1-2 inch gap between the door and the door frame. Discussed with person in charge to repair the back door. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a "7 mares" seafood soup that was hot holding according to the person in charge in a hot holding unit at the serving line. The internal temperature of the seafood soup was 129°F as measured using a probe thermometer. According to the person in charge, the soup had been in the unit for less than 1 hour and was reheated to 165°F and hot held at 135°F. Discussed with person in charge to hot hold soup on the stove until the hot holding unit is repaired or replaced. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrected at time of inspection.

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. --Observed oyster tags stored without he date when the last Shellstock from container was sold or served recorded on the tag or label. Tags were kept in chronological order, but the date last sold had not been recorded on any tags after 4/3/24. Discussed importance of maintaining shellstock tags with the Person in Charge. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label. Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --Observed buildup of residue throughout the establishment (such as on the walls, equipment, and frequently touched areas like door handles). Increase the cleaning frequency of this area to prevent buildup. Discussed importance of cleaning frequency with the Person in Charge. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. --All time/temperature control for safety (TCS) food items in the walk-in refrigerator measured internal temperatures between 47°F-55°F. Thermometer was calibrated on site. Food items included various cooked meats, raw meats, raw oysters, cooked rice, and cut tomato. All TCS food items stored in the unit for more 4 hours were recommended for discard, see embargo form. Reviewed cold holding requirements with the PIC to ensure foods are kept at or below 41°F. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. --Walk-in refrigerator measured an ambient air temperature between 46°F-48°F per min/max thermometer. PIC notified a repair technician to service the unit. Establishment does not have adequate refrigeration to maintain operations. Reviewed cold holding equipment requirements with the PIC to ensure foods can be held at or below 41°F. Re-inspection will be conducted within 24 hours to verify the unit is holding at or below 41°F. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. --All time/temperature control for safety (TCS) food items in the walk-in refrigerator measured internal temperatures between 47°F-55°F. Thermometer was calibrated on site. Food items included various cooked meats, raw meats, raw oysters, cooked rice, and cut tomato. All TCS food items stored in the unit for more 4 hours were recommended for discard, see embargo form. Reviewed cold holding requirements with the PIC to ensure foods are kept at or below 41°F. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. --Walk-in refrigerator measured an ambient air temperature between 46°F-48°F per min/max thermometer. PIC notified a repair technician to service the unit. Establishment does not have adequate refrigeration to maintain operations. Reviewed cold holding equipment requirements with the PIC to ensure foods can be held at or below 41°F. Re-inspection will be conducted within 24 hours to verify the unit is holding at or below 41°F. Correct By: Correct Prior To Reinspection